Italian Journal of Food Science

The Italian Journal of Food Science is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs. food safety and nutrition, and environmental aspects of food processing.

Editor-in-Chief
PROF. PAOLO FANTOZZI
University of Perugia, Italy 


Impact Factor: 0.504 published in 2015 Journal of Citation Reports, Scopus CiteScore 2016: 0.80.

IJFS is abstracted/indexed also in: Chemical Abstracts Service (USA); Foods Adlibra Publ. (USA); Gialine - Ensia (F); Institut Information Sci. Acad. Sciences (Russia); Institute for Scientific Information; CurrentContents®/AB&ES; SciSearch® (USA-GB); Int. Food Information Service - IFIS (D); Int. Food Information Service - IFIS (UK); EBSCO Publishing; Index Copernicus Journal Master List (PL). 

Announcements

 

"ITALIAN JOURNAL OF FOOD SCIENCE" VOL. 29, NR. 1, IS NOW AVAILABLE

 

"Italian journal of Food Science" vol. 29, nr. 1, is now available as an Open Journal.

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Posted: 2017-01-27
 

"ITALIAN JOURNAL OF FOOD SCIENCE" VOL. 28, NR. 4, IS NOW AVAILABLE

 

"Italian journal of Food Science" vol. 28, nr. 4, is now available as an Open Journal.

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Posted: 2016-11-03
 

"ITALIAN JOURNAL OF FOOD SCIENCE" VOL. 28, NR. 3, IS NOW AVAILABLE

 

"Italian journal of Food Science" vol. 28, nr. 3, is now available as an Open Journal.

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Posted: 2016-07-20
 

"ITALIAN JOURNAL OF FOOD SCIENCE" VOL. 28, NR. 2, IS NOW AVAILABLE

 

"Italian journal of Food Science" vol. 28, nr. 2, is now available as an Open Journal.

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Posted: 2016-05-05
 
More Announcements...

Vol 29, No 1 (2017): ITALIAN JOURNAL OF FOOD SCIENCE


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